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Thai Green Chicken Curry

Last week I got the cookbook Gordon's Great Escape South-east Asia! Wonderful book and it inspired me too make a Thai Green Curry! I haven't had curry for a couple of weeks and I was missing it soo bad! This one was delicious, perfect end of a sunny day.

Pay attention, this time the recipe is for 2 persons! I have made extra to save in my refrigerator for days I don't have a lot of time too cook, and also to save some money.

Scroll down for the Dutch recipe

English recipe:

Duration: 25 minutes

The ingredients for 2 servings:

150 g brown basmati rice

1 chicken breast

1 green paprika

2 ts green curry

200 ml coconut milk

1/2 bok choy

1 ts dried coriander

Salt & Pepper

Olive oil

What you do:

Cook the rice as directed on the package.

Cut the chicken into small pieces and season with salt and pepper. Cut the paprika into cubes and the bok choy in pieces. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat and stir-fry the chicken for 4 to 5 minutes. Add the paprika and te white steals of the bok choy and cook for 2 minutes.

Pour in the coconut milk with the curry paste and dried coriander and bring to a boil. Then add the green leaves and cook for another 5 to 10 minutes on low heat.

Serve the curry on rice.

Variatietip: use fresh coriander instead of dried coriander and sprinkle over the curry just before serving this delicious dish.